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Fu Xiang Nanmen Shuan Rou (Xi Shui Jie Dian)

火锅 · ⭐ 4.7

6th Floor, Xiushui Street Building, No. 8, Xiushui East Street

Dishes

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  Fresh Beef Tenderloin

  Premium beef from the upper shoulder, tender with even fat distribution. Sliced or cubed, marinated and cooked by stir-frying, boiling, or grilling to preserve its natural flavor.
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  Cold-Sliced SuNite Lamb

  Cold sliced SuNite lamb is a cold dish made from SuNite lamb, boiled, cooled, and sliced thin. Served with scallions, cilantro, and a sauce of soy sauce, vinegar, and garlic.
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  Braised Black Tofu

  Stewed black tofu is a dish made from tofu crafted from black beans, simmered in a seasoned broth to absorb its rich aroma.
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  Chewable Yogurt Milk Skin

  A chewable food made from yogurt and milk skin. Main ingredients are yogurt and milk skin, processed to have elasticity and can be eaten directly.
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  Hand-Cut Lamb Top Blade

  Big knife-cut lamb neck features premium shoulder meat, hand-sliced for tender texture and clear grain. Cooked by boiling, hot pot, or quick stir-fry to preserve natural lamb flavor.
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  Hand-Cut Fresh Lamb Leg Meat

  Hand-cut fresh lamb leg meat uses lean meat from the fresh lamb hind leg, sliced thinly by hand to preserve its delicate texture. Typically cooked in hot pot, barbecue, or stir-fry, seasoned simply with scallions, ginger, and garlic.
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  Hand-Pressed Black Tiger Shrimp Dumplings

  Handcrafted black tiger shrimp dumplings made from fresh shrimp, deveined and minced, mixed with starch, egg white, and seasonings, then kneaded by hand until sticky and elastic, shaped into small balls, and cooked to a tender, flavorful texture.
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  Goat Meat with Sand Onion

  Shacong lamb is a dish primarily made with fresh shacong and tender lamb. The refreshing aroma of shacong blends harmoniously with the savory flavor of lamb. The typical preparation involves slicing the lamb and stir-frying it together with shacong, preserving the natural flavors of the ingredients.
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  Spicy Beef Tallow Hot Pot Base

  Spicy beef broth base made with beef tallow, stir-fried with doubanjiang, chili, Sichuan pepper, ginger, garlic, and scallions. Key ingredients include beef tallow, dried chilies, Sichuan pepper, star anise, cinnamon, and bay leaves, blended through simmering and stir-frying to create a rich, numbingly spicy flavor.
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  Premium Grassland Beef Rolls

  Premium grassland beef rolls are made from high-quality grassland beef, sliced and marinated with seasonings, then rolled and cooked by pan-frying or steaming. The texture is tender and juicy with a rich beef flavor.
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  Freshly Grilled Sesame Bao

  Freshly grilled sesame bao is a Chinese pastry made with flour, sesame seeds, and water, then baked. It has a crispy outer layer and a soft interior with a rich sesame flavor.
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  Pickle Leg

  Pipa legs are made from chicken thighs, named for their shape resembling a pipa (a traditional Chinese musical instrument). Typically, the chicken thighs are marinated to absorb flavor, then cooked using methods such as roasting or frying to achieve a golden, crispy exterior while maintaining tender and juicy meat inside.
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  Full Lamb Delight

  Fu Xiang Quan Yang is a dish primarily made with mutton, typically using parts like leg, rib, and tripe, simmered with ginger, scallions, and cooking wine. The mutton is first blanched to remove odor, then slowly stewed with spices and water until tender with rich broth.
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  Premium Lamb Rolls

  Premium lamb rolls are made by slicing fresh lamb meat into thin pieces, rolling them into cylindrical shapes, and then steaming or quickly stir-frying with辅料 such as green onion segments and ginger slices. The meat is tender and flavorful.
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  Crispy Fresh Beef Tripe from Big Factory

  Crispy Fresh Beef Tripe from Big Factory is a Sichuan dish made with fresh beef tripe, washed, blanched, and quickly stir-fried with seasoning. It has a crisp and tender texture with a fresh and fragrant taste.

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